I would like to make butternut squash risotto..

[lulumama]

who can provide me with a lovely, simple recipe

[pointygravedogger]

m&s have a recipe card for butterbnut squash and gorgonzola risotto - have you seen it?

[AsTrollinthePark]

Definitely sage and parmesan. Also like adding some frozen peas for the last few minutes.

If not sharing with DCs (at least little ones) then adding some chilli flakes to the oil when roasting also gives a nice hint of spice.

Having tried peeling/cubing both before and after roasting before is definitely less of a PITA IMHO

[trixymalixy]

I agree milge!

I have made it without wine and it was delish.

i have made it without parmesan and it was delish.

I made it once without sage and it was alright but just not the same at all.

[BarcodeZebra]

Get fresh sage leaves and fry them for a crispy and very tasty garnish.

YUM.

[JuneBugJen]

Ta ladies...I am making BNSR as we speak!

[lulumama]

thanks so much, milge !! i best get to asda to buy my ready prepared squash sage leaves.

[milge]

Its illegal to make butternut squash risotto without using sage. Its like having a gin without tonic and lemon. Just wrong.

[mazzystartled]

jsut eat the peel!
i just have
its yummy

[lulumama]

ok, ok

am torn between the hard core cooks and the 'ooooh ready prepared, yay' ladies



i think i need to get out more !

[Overmydeadbody]

To peel it, you need to start the peeler off on exposed flesh, so if you cut the top off firs and drag the peeler down from the top.

It's almost impossible to get in there and peel it if you're just running the peeler over the skin, with no exposed flesh, if that makes sense?

[2point4kids]

Can you get ready prepared butternut squash?? How cool. Thats what I'm having in my next shop!

[lucysmam]

erm, just a thought but if you wanted neat little cubes in your risotto . . . are you going to want neat little cubes in your something else?

You could buy a bag of ready prepared but you're bound to see something else you're just going to have to get while you're there too . . . unless that's just me

[harpomarx]

no to ready prepared... that's all your vitamins out the window if it's already been cut up.

you could roast it till firm enough to slice off the skin very close to the flesh and still have your neat little cubes. Just put it in the risotto a bit earlier to let it soften up.

although I'm with omdb on this one, I don't think peeling is that bad (get a good quality u shaped peeler then - not a cheapo one }

[lulumama]

i snapped it harpo! possibly when peeling a squash/ stamped on it hard after failing to peel a squash

i know ,rach, but i wanted neat little cubes in my risotto

shall i go to asda and buy a bag or ready prepared and do something else with the whole squash?

[littlerach]

peel

[littlerach]

I don't peal it, I cut it in half and roats it like theat, then scoop bits out.

It is impossibel to peal and cut without injuring myself

[harpomarx]

have you got a U-shaped peeler, lulumama, they are genius!

[lulumama]

than you all ! i will try the spud peeler again.. although i nearly lost the several fingers last time i tried peeling one!

[lucysmam]

maybe that's where I've been going wrong then! Will give spud peeler a go next time we have one. Which looking at the recipes on here could be sooner than I thought since they're looking tasty tasty tasty

[Overmydeadbody]

I used to have to peel about three a day at work though, so have plenty of practice!

[Overmydeadbody]

with a heavy duty spud peeler.

I cut off the top, cut it in half, peel the long neck first, then peel the bottom bulbous part, which is, admittedly, a bit trickier.

[lucysmam]

OMDB, you peel with a spud peeler or a knife?

I can never get the skin off without hacking myself up on the odd occasion we have one!

[Overmydeadbody]

Really? No different to peeling a potaot or carrot surely?

mmmm scallops

[majeika]

We are having this tomorrow with pan fried scallops on the top

[majeika]

We are having this tomorrow with pan fried scallops on the top